I'm a crazed smoker myself, have a couple of different kinds and in the process of building a wood cold smoke house.
To obtain the best results with a smoker I strongly recommend researching 'brining'. This will infuse the meat with moisture and the result will be moist tender meat.
There is the issue of what kind of wood to use as well. Fruitwoods work well with poultry and heavier smokes like mesquite work well with red meats.
I would recommend joining a forum and looking for good starter recipes. Besides the forums are free. Google "smoker recipes"
There are fantastic spice rubs, brines, marinades and lots of books out there too. Making your own recipes is much cheaper too. Join an online cooking site for lots of ideas.
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